Adopted from about every source I could find on the subject
I imagined making cheese would be difficult but it really isn't at all. You watch the pot boil pour the cheese into the cloth (without spilling it all over the stove like some people do...) and let gravity do its thing. The leftover whey can be saved and used for homemade bread and I will be back with that recipe later this week (because no one should waste really good milk.) They key here is to buy the best milk possible - local, organic milk is ideal.
Makes about 2 cups
4 cups whole milk
1 cup heavy cream
1/2 teaspoon flaky salt
3 tablespoons lemon juice
In a large heavy bottomed sauce pan combine the milk, cream, and salt and heat over medium heat. Cook the mixture until it reached 190 degrees, stirring on occasion so the milk doesn't scorch. Remove the pan from the heat, and pour in the lemon juice. Gently (very gently!) stir the mixture and then let sit 5 - 10 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Ladle the curds and whey into the colander and let the curds strain for at least two hours. it will be spreadable but a little firm, almost like cream cheese. (It will firm more as it cools, so do not judge its final texture by what you have in your cheesecloth.) Save the whey in a air-tight container unless you are silly and don’t want homemade bread.
You can store the ricotta in a air-tight container for about 5 days (maybe even longer if your milk is super fresh.)
Serve the ricotta on toasts, tossed in pasta, or as I suggested above, by the spoonful.